Hotel Management Class Test 39

Receiving the Guest and seating at the table KOT, BOT, Briefing Class Test

Welcome to your Receiving the Guest and seating at the table KOT, BOT, Briefing Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.आपका स्वागत है अतिथि का स्वागत और टेबल पर बैठने के लिए KOT, BOT, ब्रीफिंग क्लास टेस्ट आशा है कि आप क्लास को समझ गए होंगे और अब टेस्ट के माध्यम से खुद को परखने का समय है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

1 / 20

1.What is the first step when a guest enters the restaurant?

Take the order

Seat the guest immediately

Greet the guest with a smile

Offer the bill

2 / 20

2. Why is it important to make eye contact while receiving a guest?

To look confident

To read the guest’s mind

To show attention and respect

To distract the guest

3 / 20

3. What should be said while welcoming the guest?

"What do you want?"

"We’re closing soon"

"Good evening, welcome to [restaurant name]"

"Sit wherever you want"

4 / 20

4. Which of the following is considered good guest etiquette?

Ignoring the guest

Arguing with the guest

Standing while greeting

Turning away from the guest

5 / 20

5. Who is responsible for receiving the guest in most restaurants?

Bartender

Cashier

Host/Hostess

Executive Chef

6 / 20

6. Which side should a lady be seated when accompanying a gentleman?

Right side

Opposite

Left side

Any side

7 / 20

7. In fine dining, who should be seated first?

Children

The eldest guest

Female guests

Male guests

8 / 20

8. How should a guest be guided to the table?

Point to the table

Walk ahead and lead politely

Shout the table number

Wave from the distance

9 / 20

9. If a table is not ready, what should be done?

Tell the guest to wait outside

Ignore the guest

Apologize and ask them to wait at the lounge

Ask them to leave

10 / 20

10. Seating in a restaurant should always be based on:

Staff preference

Availability and guest comfort

First come first serve only

Whim of the manager

11 / 20

11. What is the purpose of a KOT?

To serve the bill

To record guest feedback

To inform the kitchen of food orders

To check staff attendance

12 / 20

12. Who is responsible for writing the KOT?

Chef

Waiter/Steward

Manager

Guest

13 / 20

13. KOT helps in:

Inventory control

Staff scheduling

Billing and kitchen communication

Housekeeping

14 / 20

14. Which copy of the KOT goes to the kitchen?

First copy

Second copy

Third copy

Guest copy

15 / 20

15. A wrongly written KOT should be:

Thrown away

Ignored

Cancelled and documented properly

Given to the guest

16 / 20

16. What is the BOT used for?

Ordering linen

Taking beverage orders

Making food reservations

Billing the room

17 / 20

17. Who receives the BOT after it is filled?

Cashier

Bartender

Head chef

Guest

18 / 20

18. BOT is primarily used in:

Kitchen

Bar

Housekeeping

Front Office

19 / 20

19. BOT ensures:

Room cleanliness

Linen service

Beverage control and billing accuracy

Menu engineering

20 / 20

20. What is written in a BOT?

Guest feedback

Food recipes

Beverage orders with table number and steward name

Kitchen complaints

Your score is

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